Warm your soul with a bowl of classic Scotch Broth, a quintessential Scottish soup renowned for its robust flavor and satisfyingly thick texture. This nourishing and deeply comforting dish is a hearty medley of tender lamb, root vegetables like carrots and turnips, and the wholesome goodness of pearl barley and split peas, all simmered together in a flavorful broth. A staple in Scottish households for generations, Scotch Broth is more than just a soup; it’s a culinary hug, perfect for chasing away the chill and offering a true taste of traditional Scottish fare. Get ready to create this timeless classic in your own kitchen.
Scotch Broth is a hearty and filling soup packed with vegetables and usually contains lamb or mutton. This recipe uses lamb, but you can adapt it to your preference.
Ingredients:
- 1 lb (450g) lamb neck or shoulder, cut into 1-inch pieces (you can also use leftover cooked lamb)
- 8 cups (2 liters) water or lamb stock
- 1 large onion, chopped
- 2 carrots, diced
- 2 turnips, diced
- 1 cup pearl barley, rinsed
- 1/2 cup dried green split peas, rinsed
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions for cooking Scotch Broth:
- Prepare the Lamb (if using raw): If you’re using raw lamb, place the lamb pieces in a large pot and cover with the water or lamb stock. Bring to a boil, then reduce heat and simmer gently for about 1 hour, skimming off any foam that rises to the surface. If using leftover cooked lamb, skip this step and add it later.
- Add Vegetables and Barley: Add the chopped onion, diced carrots, and diced turnips to the pot. Stir in the rinsed pearl barley and split peas.
- Simmer: Bring the soup back to a gentle simmer. Cover the pot and cook for another 1 to 1.5 hours, or until the lamb is very tender, the vegetables are cooked through, and the barley and split peas have softened and thickened the broth. Stir occasionally to prevent sticking.
- Add Cooked Lamb (if applicable): If you’re using leftover cooked lamb, add it to the pot during the last 30 minutes of simmering to heat through. You can shred the lamb if desired.
- Season and Finish: Once the broth has reached your desired consistency and all the ingredients are cooked, season generously with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley just before serving.
- Serve: Ladle the Scotch Broth into bowls and serve hot. It’s a meal in itself!
Tips and Variations:
- Meat: You can also use beef or even chicken in this broth. For a vegetarian version, omit the meat and use vegetable stock, perhaps adding some extra root vegetables or lentils for heartiness.
- Vegetables: Feel free to add other vegetables like leeks, celery, or potatoes. Traditionally, root vegetables are key.
- Herbs: Besides parsley, you can also use other herbs like thyme or bay leaf during the simmering process. Remember to remove the bay leaf before serving.
- Consistency: If you prefer a thicker broth, you can cook it for a bit longer or mash some of the vegetables against the side of the pot. For a thinner broth, add a little more stock or water.
- Soaking Split Peas: While not strictly necessary for split peas that cook relatively quickly, soaking them in cold water for a few hours before cooking can help them soften even faster.
- Make Ahead: Scotch Broth is a great soup to make ahead of time. The flavors will meld together even more overnight. Store it in the refrigerator and reheat gently. It also freezes well.
Enjoy your homemade Scotch Broth! It’s a truly comforting and nourishing soup.